KU looks to embrace trends with $13.1M rehab

Two large dining hall renovations are bringing foodservice trends to Lawrence.

June 19—After a $13.1 million renovation of the University of Kansas' Gertrude Sellards Pearson Hall, the location will reopen in the fall with a revamped food service area with new dining options.

The dining area was designed with the assistance of a food service consultant, and follows a planned renovation for Mrs. E’s, the larger dining facility in Lewis Hall that serves KU’s Daisy Hill residence halls.

Sheryl Kidwell, KU Dining Services’ assistant director for residential dining, said the newly named North College Cafe would be open to all students with a dining plan.

The new area will pick up on campus dining trends across the country, featuring cook-to-order setups, where students can choose their own ingredients at stations featuring Italian food, ramen noodles and a pizza oven.

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Sturgeon Bay Schools in Sturgeon Bay, Wis., has partnered with a local farm to construct a school greenhouse , Green Bay Press Gazette reports.

Construction will begin soon, and the district says that the project is already 75% funded. Once the building is finished, students will be able to grow their own food at the greenhouse and then learn how to preserve it through canning and other methods.

“The greenhouse will provide students with the opportunity to grow food, sample food they have cultivated, design planting plans, tend seedlings, integrate real-life technology in...

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From AFP advanced food products llc

Some iconic food pairings have stood the test of time―peanut butter and jelly, spaghetti and meatballs, macaroni and cheese, just to name a few.

But, classic doesn’t mean boring or on the way out. In fact, there’s been a resurgence of mac and cheese on menus. According to 2018 data from Technomic’s MenuMonitor, mac and cheese menu mentions have grown by the following percentages over the past four years:

On the kids menu: 10.4% As an entree: 7.5% As a side/extra: 8.2%

In addition to increasing menu instances, noncommercial...

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From High Liner Foods.

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Starting the meal with soup is common for many diners, and in noncommercial settings, there’s usually an array of soups available each day. According to Technomic’s 2017 Center of the...

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Regional School Unit 17 in Belfast, Maine, is banning straws beginning on Monday, the Penbay Pilot reports.

The ban was put into action by a student group and the district’s foodservice director. Over the years, the district has also phased out plastic utensils and plans to completely eliminate foam food trays this upcoming school year.

Director of Food Services Perley Martin told the Penbay Pilot that the district’s foodservice budget has not increased as a result of the transition to more eco-friendly materials, due to the fact the change was made slowly.

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